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Quad?

Quad?

Belgian Dark Strong Ale • Partial Mash • 20.5 L

Derek

Looking for something like St. Bernardus Abt 12.

March 7, 2006 pm 08:58pm

0.0/5.0 0 ratings

Ingredients (Partial Mash, 20.5 L)

  • 2 kg Belgian Pils

    Belgian Pils

    Pilsner style malted barley grain.

  • .5 kg Crystal Malt 120°L

    Crystal Malt 120°L

    Pronounced caramel flavor and a red color. For stouts, porters and black beers.

  • 1.5 kg German Vienna

    German Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • 1.5 kg English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • .05 kg American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 1.7 kg Liquid Light Extract

    Liquid Light Extract

    A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.

  • .1 kg Dry Wheat; Muntons

    Dry Wheat; Muntons

    Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.

  • .8 kg White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 28 g Hallertau - 3.0 AA% whole; boiled 20 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 35 g Czech Saaz - 5.0 AA% whole; boiled 60 min

    Czech Saaz

    Very mild. 'Noble'.

  • 14 g East Kent Goldings - 6.5 AA% whole; boiled 15 min

    East Kent Goldings

    Mild, slightly flowery.

  • 0 oz - (omitted from calculations)

  • 0 oz - (omitted from calculations)

  • White Labs WLP530 Abbey Ale

    White Labs WLP530 Abbey Ale

    Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

Notes

Due to my free-user status, the grist list is limited... The Crystal 120L will actually be: 300 g Belgian Special B 100 g Crystal 30/40 100 g Crystal 70/80 The 1.5 Kg Vienna is actually only 1 Kg Vienna, with 500 g of Munich. 0.8 Kg Cane sugar is unrefined (Jaggery), mixed with a little wort & caramelized to a deep red colour. The 1.7kg Liquid light will be Coopers Brewmaster Pilsner (hopped with Saaz to 22.5 IBU's). So there isn't actually a Saaz addition (it's in the extract). I mashed it too low (147F), which decreased to 143F over 1.15 hrs. The last runnings were 1.015 with some nice colour (still getting some dextrins). I wanted it to be highly fermentable... but not that much! With a better mashing, I'd only use 0.5 kg of sugar (I had to increase the gravity a little more).

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: E - Belgian Dark Strong Ale

Range for this Style
Original Gravity: 1.094 1.075 - 1.110
Terminal Gravity: 1.024 1.010 - 1.024
Color: 18.7 SRM 12 - 22
Alcohol: 9.3% ABV 8% - 11%
Bitterness: 28.7 IBU 20 - 35

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